Chop the onions, garlic, and mushrooms. Toss the vegetables in a pan with 2 tablespoons of olive oil. Sauté until the mixture cooks down. Season the dish with salt and pepper.
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Lemon rice can be done with fresh cooked rice or with left over rice. If you are using uncooked rice then start by washing and soaking rice and dal, separately, for 15 …
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Indian lemon rice is really easy to make! Here is a general idea of the method used to cook it, but please make sure you scroll down to the recipe card below for the complete recipe. Saute the onion until translucent, about 5 minutes. Stir in the garlic, mustard, turmeric, salt and pepper.
But if you fry them on a low heat, they will still turn rock hard. Do not add lemon juice to hot rice, it alters the flavor completely. Ensure the rice is cooled completely before you mix the tempering. Mixing hot rice often makes it mushy. Alternative quantities provided in the recipe card are for 1x only, original recipe.
Gently stir until the curry leaves are wilted, then remove the pan from heat. (It’s easy to overcook the seeds and leaves so be careful to keep your heat low.) Add the cooked rice to the bowl and stir until the turmeric/ lemon juice is evenly incorporated through the rice.
Stir in the garlic, mustard, turmeric, salt and pepper. Allow it to cook about 5 minutes, until fragrant, stirring constantly. Add in the cooked rice and stir to thoroughly mix (you will know its done when all the rice is yellow!). Add in the lemon zest and lemon juice and mix one more time!